| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed food employee working with raw shell and pooled eggs with gloves, employee immediately handles cut peppers and diced ham with same hand used to crack raw shell eggs.
CDI - PIC intervened and employee washed hands and donned new gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed food employee contact raw shell eggs and diced hams with the same glove.
CDI - Ham was replaced, employee washed hands and changed gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed multiple pans, stored as clean, with food debris present on the food contact surface.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 compartment sink at 0 PPM of sink and surface sanitizer. Observed in-use sanitizer container empty.
CDI - Container was replaced and sanitizer was observed at proper concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed TCS food items (pasta, marinara, roast, brisket, raw chicken, sausage, and potatoes) held above 41F inside prep unit and Lowboy RICs.
CDI - Items inside prep unit are held in unit overnight and were voluntarily discarded.
Items inside the Lowboy RIC were placed inside at 9:00 AM and were placed on ice to rapidly cool to 41F, some items placed in WIC #3.
Prep unit, Low Boy and WIC not properly functioning EHS 3 day VR required. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed no date marking on TCS food items stored inside the prep units.
CDI - PIC stated that all items were prepared the previous day and proper date marking was added.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed multiple TCS food items date marked 5/28 - 6/5 inside WICs and inside prep unit.
CDI - All date marking was corrected and all items will be discarded at EOD 6/3/24.
Observed pan of stuffing (5/16) held beyond 7 days.
CDI - Item was voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Establishment could not provide written procedures for TPHC.
CDI - EHS emailed TPHC form.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed Raw shell eggs on TPHC with no time stamp.
CDI - Eggs were placed on TPHC at 9:00 AM, time stamped, and will be discarded at 1PM. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed multiple cleaner chemical spray bottles with no labeling (x4)
CDI - All bottles were labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed corned beef tightly wrapped and double stacked in portion bags cool 2F in 60 min time span. 57F to 55F.
CDI - Bags were opened and some were removed and placed in second container to increase cooling rate.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed oils, salt, and flour containers with no label.
CDI - Items were labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in sanitizer at 0 PPM of sink and surface sanitizer.
CDI - Bucket were refilled at proper strength. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Wash avocados before use. Remove stickers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet.
CDI - Pans were separated. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed drain below 3 compartment sink clogged and floods dish pit when released.
Maintenance arrived on site during inspection. |